: Turn off the oven and let the meringue cool completely inside with the door slightly ajar. This prevents cracking.
: Refrigerate the cake for at least 8 to 12 hours (ideally overnight). This allows the sour cream to soak into the honey layers, turning it incredibly soft and tender. elena chekalova recepty torta
: Whip the drained sour cream with the sugar until light and fluffy. Fold in the ground walnuts and rum. : Turn off the oven and let the
is a beloved, tender multi-layer cake heavily reliant on sour cream. Ingredients All-purpose flour : 3 cups Honey : ½ cup Sugar : ½ cup Butter : ½ cup (1 stick), room temperature Eggs : 2 extra large Baking soda : 1 tsp For the Signature Sour Cream Frosting : elena chekalova recepty torta